Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the laboratory, CIE L* a* b* (medial side), pH, and weigh...

background: edible films and coatings have potential benefits for food packaging, particularly meat products. these coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. in this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was inve...

Functional properties of meat constituents are known to be of importance for raw meat materials carried through the manufacturing phases that result in "processed meat products." Major functional properties are: (a) water-binding ability (or water-holding capacity); (b) fat stabilization (or fat emulsification); (c) particle-to-particle binding ability (or protein gelation); and (d) the develop...

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages...

-Field experience has shown that soil conditions can have large effects on Ground Penetrating Radar (GPR) detection of landmines. We discuss available models for the prediction of the dielectric constant from soil physical properties including bulk density, soil texture, and water content. The soil dielectric constant determines the attenuation of the radar signal. The contrast between the diel...

The demand for meat began to increase rapidly, causing drastic price changes and the existence of scammers inflate get big profits by mixing beef pork. Few consumers are aware meat, distinguish between pork can be seen in terms color texture, but this theory still has weaknesses. This research uses Deep Learning method, namely Convolutional Neural Network with Local Binary Pattern texture extra...

The present study sought to evaluate the effect of basic amino acid (L-arginine (Arg), L-lysine (Lys), and L-histidine (His)) pretreatment on quality canned Antarctic krill. Additionally, changes in krill meat at different conditions processing stages were measured. Lys-pretreated exhibited 39.9% lower hardness, 19.8% chewiness, 47.2% thiobarbituric reaction substances (TBARS) compared control ...

Epidemiological studies have demonstrated a relationship between a diet containing an excess of energy-dense food rich in fats and sugar and the emergence of a range of chronic diseases, including colon cancer, obesity, cardiovascular diseases and several other disorders [12, 49, 9, 77, 13, 14]. As the presence of fibre in food produces a diminution in their caloric content, thus, an increase i...

Żochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., Tokarczyk G., Kotowicz M., Machcińska E. (2016): Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production. Czech J. Food Sci., 34: 87–92. The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. ...

The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2  2 factorial experiment. The results from microscopic appearance, microscopy, SEM, consistency, solubility, X-ray diffractometry, SDS-Page showed changes in microstructural, textural and molecular weight of ...